Fry’s had a buy one get one free sale on ground turkey and I had two heads of cabbage. I was thinking cabbage rolls…then I thought maybe they’d come out if I just made them in a bundt pan. The recipe might come out slightly better if you can find a very large head of cabbage. I had two small heads that have smaller leaves so I used around one and a half small cabbage heads..I don’t know if one large cabbage head is enough. Your cabbage bundt roll will taste better if you use left over rice that you made from stewing a chicken with some vegetables but many rice dishes will work here. I recommend to make this the day before you are serving it because it needs to chill over night and set. My idea of serving size might differ from your idea of serving size. For me this makes 8 portions that I would serve with vegetables or a salad.

Ingredients for around eight servings

2 heads cabbage – remove cores (I used around one and half small heads the rest I just roasted till crispy in the oven with a little oil salt and pepper)

splash vinegar – (I used rice wine vinegar but my next choice would be apple cider vinegar)

1 Tablespoon sea salt

1 Tablespoon vegetable soup base (instead of salt in the meat. Adds more flavors and cuts salt content a little)

6 garlic cloves – ground to paste

2 Tablespoons tomato paste

2 Tablespoons Aleppo pepper

1/2 teaspoon smoked paprika

1/2 teaspoon hot paprika

1/2 teaspoon Hungarian sweet paprika

1 teaspoon ground coriander

2 pounds ground turkey (93%)

1/2 medium onion – fine chopped or minced

1/2 cup parsley leaves – chopped

3 eggs – slightly beaten

3 cups rice – (any kind of leftover rice but preferably from a stewed chicken dish)

neutral non stick spray

2 Tablespoons extra virgin olive oil

1/2 onion – fine chopped or minced

3 small Calabrian chili peppers – fine chopped (or to taste any hot pepper you like)

2 Tablespoons tomato paste

1 teaspoon sea salt

1/2 teaspoon ground black pepper

14 oz crushed Italian tomatoes

3/4 cup water

2 Tablespoons balsamic vinegar

1 Tablespoon honey

Directions

In a big sauce pot add the cabbage leaves. Cover with water. Add a splash of vinegar and a tablespoon of sea salt. Boil cabbage leaves for 15 minutes. Drain cabbage leaves. Put them to the side and let them cool a little.

In a BIG mixing bowl add the soup base, garlic, 2 Tablespoons tomato paste, Aleppo pepper, paprikas, ground coriander, ground turkey, 1/2 minced onion, parsley, eggs and rice. Mix well.

Spray a bundt pan with non stick spray.

Preheat your oven to 350 degrees F.

Cover pan well with cabbage leaves and place leaves in a way so that they will fold over the meat.

Add more cabbage leaves and fill with meat mixture.

Cover with more cabbage leaves.

Spray some aluminum foil with non stick spray and cover the pan tight and squish the cabbage down so you don’t have big spots that are empty.

This is very full so you need a pan under it so you don’t get spills in your oven.

This goes in a preheated 350 degree oven on the middle rack for ninety minutes.

While the Cabbage Bundt Roll its cooking make the sweet and sour tomato sauce.

Heat up 2 Tablespoons of olive oil bon medium high heat. Add the remaining onions, hot pepper, tomato paste, sea salt, ground black pepper. Cook til onions are transparent. Add crushed tomatoes, water, balsamic vinegar and honey. It’s done. Take off heat and let cool and then refrigerate.

The cabbage bundt roll also needs to cool on the counter and get refrigerated over night so it can set. Squish the top down carefully because you want the bottom cabbage to lie flat as it cools and sets.

The next day heat them together. (whole or in sliced portions…I do sliced portions)

Enjoy! This really is Forking Delicious!